This summer will see the anticipated arrival of the Mondrian Shoreditch London, with it, welcoming world-renowned Chef Dani García’s first culinary concept in the UK, BIBO a lively, urban space for casual lunches and spirited dinners, bringing García’s world-class dining to Londoners for the very first time.
Located on the Lower Ground Floor of Mondrian Shoreditch, the latest property from Mondrian, a leading brand within the Accor group, BIBO will be three Michelin-Star Chef Dani García’s fifth restaurant for the concept, joining BIBO Marbella, Madrid, Tarifa, Doha and Málaga. Each BIBO restaurant combines García’s rich Andalusian heritage with the techniques and ingredients of each BiBo location to create dishes which are renowned and well-loved around the globe; BIBO at Mondrian Shoreditch will be no exception.
The lifestyle hotel, owned by The Reuben Brothers, will open its doors July 2021 following a major overhaul and complete redesign by award-winning London interior design studio Goddard Littlefair. This latest news comes on the heels of Accor’s acquisition of sbe’s hotel brands in Q4 2020 and its planned joint venture with Ennismore, which will see the creation of one of the world’s largest and fastest growing lifestyle operators later this summer.
Dani García notes, “It is an honor to open our first UK based restaurant alongside our amazing partners Accor and the Reuben Brothers, and we are excited to establish the property as the heart of the Shoreditch food scene. I have always been fascinated by the vibrant energy of London and look forward to seeing our most iconic dishes such as the “oxtail brioche” and “creamy ham croquettes” being enjoyed by this new public”
Chadi Farhat, Chief Operating Officer, sbe notes, “It is an incredible honor to work with Dani and his team to bring their tremendous culinary talent to our Mondrian hotel in London. BIBO will become a destination for Londonners and travelers alike. This is the beginning of our global collaboration with Dani which will bring his culinary concepts to our hotels across the globe.”
Founded in Marbella in 2014, the BIBO brand is borne of Dani García’s idea to create a casual concept with which to democratize fine dining in the form of a brasserie and a tapas bar, with each dish showcasing technique at the service of flavour, and an impeccable attention to detail.
From the menu, guests can expect BIBO favourites such as the Oxtail Brioche, a pulled oxtail brioche with thin mushroom slices, DG sauce and rocket; the Russian Salad with Quail Eggs, comprising potato, extra virgin olive oil mayo, tuna belly, fried quail eggs and garlic chips, and Freshly Made Guacamole, tableside in a molcajete mortar, with avocado, green peas, broken-up burrata, mint and nachos; dishes that have already become references of BIBO’s cosmopolitan concept.
Inside the restaurant, Goddard Littlefair’s specialist food and beverage division ‘Epicurean’ have curated a design scheme infused with light that uses a natural colour palette, achieved with light oak floors, soft clay rendered walls and reflective surfaces. Seating a total of 120 guests, including 20 on the Spanish Courtyard and 12 in the Private Dining room on the floor below, BIBO’s interior will subtly reference Andalusia whilst complimenting the brand colours for BIBO Shoreditch through the use of rose-coloured handmade tiles, bordeaux red arched wall features and limed oak joinery. The furnishings will include antique tan leather and teal and rose fabrics, whilst light from the oversized rattan pendant lights will bounce between the polished copper walls.
At the central island bar, a statement mirrored raft and globe light are housed within a copper rod structure, a nod to the hot air balloon which features in other BIBO restaurants globally. The casual high tables have been designed for tapas service, situated in close proximity to the kitchen and with glass tapas displays. Outside, the Spanish Courtyard offers a Spanish haven in the heart of London, with bold red walls, hanging plants and wooden fans beneath a retracting glass roof.
The wine list has been created by Wine Director Rodrigo Gonzalez, who after beginning his career as Sommelier at the Ritz Carlton alongside Chef Martin Berasategui, joined Dani García’s team in 2018 as Head Sommelier, whilst Bar Manager Manuel Valenciano, who joined Grupo Dani García in 2016, will be heading up the cocktail menu. The drinks menu uses typical Andalusian drinks as a reference but always giving them that special BiBo touch. Among them are sangria (with the choice of red or white wine), “Rebujito” and “El agua de Sevilla” / The water of Seville. There will also be different vermouth references, a drink that traditionally accompanies the aperitif and which socially marks the beginning of the weekend.
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